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Black Russian Cake AKA Boozy Chocolate Cake Recipe

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This recipe for Black Russian Cake AKA Boozy Chocolate Cake is from Around Our Father's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 package dark-chocolate cake mix
1 c. vegetable oil (I use 1 c. of apple sauce instead—Ann)
1 (3 oz.) package instant chocolate pudding
(note from Jim: Jell-O at least has only a 2.6 oz. and a 3.6-ish oz.
package; it's okay to use either) (I used a 3.9 oz. fudge pudding-Ann)
4 eggs
¾ c. strong coffee (brewed coffee)
½ c. crème de cacao (note from Jim: Chambord works!—note from Ann Chambord is expensive!))
¼ c. Kahlúa (I used Starbucks coffee liqueur in airplane size bottles—1.2 or so bottles met the recipe—1.49/bottle—cheaper than kahlua-Ann)
Topping:
1 c. confectioners' sugar, sifted
2 tbsp. strong coffee (brewed coffee)
2 tbsp. Kahlúa
2 tbsp. crème de cacao
Directions:
Directions:
For the cake: combine the cake mix, oil, pudding mix, eggs, coffee, crème de cacao, and Kahlúa in a large bowl. Beat for 4 minutes until quite smooth. Pour into a greased 10-inch tube pan (note: bundt pan makes it a more interesting-looking cake) until three-fourths full. (Save any remaining batter for cupcakes or to simply eat on the spot.) Bake 45 to 50 minutes at 350º. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlúa, and crème de cacao. Mix well and spoon over the warm cake. (I used a 13x9 glass dish, which is not as pretty as a bundt pan, but transports easier with my lid and padded carrying case—Ann—I baked it at 350º for about 40 minutes)
Personal Notes:
Personal Notes:
Makes a good, fluffy 13x9 pan sized cake....enough for about 4 days for me if I eat it for breakfast everyday! This is my favorite cake!

 

 

 

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